The Candle Cafe Cookbook: More Than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant Paperback - 2003 - 1st Edition

From the jacket flap

It's hard enough to satisfy choosy diners at a hot New York restaurant--imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers.
The food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special--Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent. With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years.

Excerpt

Portobello and Red Pepper Quesadillas

serves 4

These quesadillas are perfect for a party. You can serve them as an appetizer, or cut them into smaller wedges for the perfect portable finger food. They're also great when you want a light bite along with soup or salad. The bean purée can be prepared well ahead of time and works with almost any kind of bean.

Bean purée

1 cup white, black, or pinto beans
1 1-inch piece of kombu
1 minced garlic clove, or 1/2 teaspoon garlic powder
1/2 teaspoon chili or chipotle powder
1/2 teaspoon sea salt
1 teaspoon fresh lime juice
2 tablespoons chopped cilantro

Quesadilla filling

2 large portobello mushrooms, thinly sliced
1 red bell pepper, stemmed, seeded, and thinly sliced
1 tablespoon olive oil
Sea salt
Freshly ground black pepper
2 12-inch flour tortillas
1 small red onion, very thinly sliced
2/3 cup grated soy cheese

1. First, prepare the bean purée. Pick over and rinse the beans and put them in a bowl with the piece of kombu, add enough water to cover by about 2 inches, and set aside to soak for 6 to 8 hours or overnight.

2. Drain the beans, reserving the kombu, and transfer them both to a soup pot. Add 6 cups of water and bring to a boil over high heat. Reduce the heat and simmer the beans, uncovered, for 40 to 50 minutes, until just tender. Drain and set aside, reserving about a cup of cooking liquid.

3. Transfer the beans to a food processor or blender. Add the garlic, chili powder, sea salt, lime juice, cilantro, and a bit of the cooking liquid and pulse until smooth. Taste and adjust the seasonings. The purée can be made up to 3 days ahead of time and kept in the refrigerator.

4. Preheat the oven to 350°F.

5. Prepare the quesadilla filling: Toss the mushrooms and pepper in olive oil and salt and pepper to taste. Place on a baking sheet in a single layer and roast for 30 to 45 minutes. Set aside.

6. Assemble the quesadillas: Spread a thin layer of the bean purée onto a tortilla. Top with half the roasted mushroom-pepper mixture and half the onion slices. Sprinkle half the cheese over the vegetables and repeat with the second tortilla. Fold the tortillas in half.

7. Bake the quesadillas until warmed through, about 15 minutes, turning once. Or, for a crisper result, broil or grill the quesadillas for about 5 minutes per side. Cut into quarters and serve at once.